This vegan birria pizza has all the savory goodness and toppings of birria tacos, but in the form of a cheesy pizza! It might just be the perfect recipe for game day get-togethers.
Birria is a Mexican dish made with slow-cooked meat seasoned with a rich blend of spices and served alongside a flavourful broth for dipping. Restaurants and food bloggers have been exploring other ways to use birria, from nachos to ramen, and when I saw that birria pizza was a thing that exists, I knew I had to try it.
Of course, the stumbling block was: I need to make it vegan! Luckily I already have a birria recipe here on Jessica in the Kitchen! This birria pizza recipe builds off of that base, adding the birria to a vegan pizza instead of tacos.
Why You’ll Love This Birria Pizza Recipe
- Completely plant-based . Every birria pizza recipe I’ve seen is made with meat and cheese, but this version is entirely plant-based, so we vegans can take part in the deliciousness too!
- Twist on a classic . This recipe takes the traditional flavours of birria and transforms them into a completely new and unexpected form: pizza!
- Perfect for game day gatherings . Whether you’re hosting a party or just watching the game at home with your family, this birria pizza is sure to be a hit with its savoury, spicy flavours and all that melty cheese.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Yellow onion – Jammy caramelised onions add even more rich flavour to this birria pizza recipe.
- Salt
- Pizza dough – Your favourite store-bought or homemade crust, or use my pizza dough recipe .
- Birria stew – The broth from my vegan birria tacos .
- Shredded vegan mozzarella
- Birria meat – AKA mushrooms from the birria taco recipe.
- Pickled jalapeños
- Vegan Mexican blend cheese – Or cheddar, if you prefer.
- Cornmeal
- Fresh cilantro – Not a cilantro fan? You can substitute sliced green onions or just leave it out.
How to Make Birria Pizza
- Prep. Preheat the oven to 500°F with a pizza stone or baking sheet on the bottom rack.
- Caramelise the onions. Add the oil to a skillet set over medium heat. Once warm, add the onions and salt. Cook until caramelised.
- Roll out the pizza dough. Divide the pizza dough into 4 portions and roll each into a circle.
- Assemble. Divide the birria stew onto the dough, then add the vegan mozzarella, birria meat, onions, jalapeños, and Mexican blend cheese.
- Bake. Dust the hot pizza stone or baking sheet with cornmeal. Add 2 of the pizzas and bake for 10-15 minutes, or until the crust is puffy and blistered and the cheese is melted. Repeat with the remaining pizzas.
- Serve. Garnish with cilantro and extra birria broth.
Tips for Success
- Don’t skip preheating the pizza stone or baking sheet . This ensures a perfect crispy crust on the bottom of your pizza.
- Let the pizza rest before slicing . This will allow the cheese to set and make slicing easier. You don’t want the cheese and toppings to run all over!
- Make larger pizzas (or one big pizza) if desired . Instead of personal pizzas, you can make two bigger pizzas or one regular size pizza if you’d like.
- Try it gluten-free . This easy vegan almond flour pizza crust is gluten-free and low carb.
More Topping Ideas
- Sour cream . My vegan sour cream is a great way to cool down the heat of the jalapeños. Plus, it adds a creamy element to the pizza.
- Guacamole . For an extra dose of flavour and creaminess, add a dollop of guacamole on top of your pizza before serving.
- Diced tomatoes . Add some fresh diced tomatoes for some acidity and sweetness.
- Salsa. You can also spoon some salsa on top of the pizza. I love this restaurant-style blender salsa .
- Hot sauce . This Scotch bonnet pepper hot sauce is a staple in my fridge.
How to Store Leftovers
Wrap individual slices of this birria pizza in foil or place the slices in an airtight container. Store leftover pizza in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat in the oven at 450°F until warmed through, use the microwave, or eat it cold.
Can I Freeze This Recipe?
Yes! I like to wrap each slice in plastic, then place them in an airtight container or freezer bag. Freeze for up to 2 months. I recommend thawing the pizza in the refrigerator before reheating, which helps the reheating be more even.
More Vegan Pizza Recipes
- Vegan Naan Pizza
- Fruit Pizza Recipe
- Vegan Breakfast Pizza
- Vegan Spicy BBQ Chickpea Pizza
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
Ingredients
- 1 ½ tablespoons olive oil , 22 ml
- 1 yellow onion , thinly sliced
- ½ teaspoon salt , 3 grams
- 1 recipe Vegan Pizza Dough
- 1 cup Birria Stew (broth only) , 237 ml
- 2 cups shredded vegan mozzarella , 227 grams
- 1 ¼ cups Birria “Meat” , 375 grams (no broth, just the meat)
- ½ cup sliced pickled jalapeños , 70 grams (more or less depending on spice tolerance)
- 2 cups shredded vegan Mexican blend cheese (or cheddar) , 227 grams
- ¼ cup cornmeal , 33 grams
- ⅓ cup chopped fresh cilantro , 5 grams
- Extra Birria stew , just the broth for drizzling
Instructions
- Preheat the oven to 500°F (260°C) and pop a pizza stone (or a heavy-duty baking sheet) on the bottom rack of the oven.
- Heat the olive oil over medium heat in a heavy-bottomed skillet. Add the onion and season with salt. Cook until caramelised, stirring occasionally.
- Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each out to a ~5-inch circle.
- Spread ¼ of the Birria stew (just the broth) over each pizza, leaving ~½ inch boarder. Evenly distribute (in order) the following ingredients between the 4 pizzas: vegan mozzarella cheese, Birria meat, caramelized onion, pickled jalapenos, and vegan Mexican blend cheese.
- Pull the pizza stone (or baking sheet) out of the oven and scatter a couple of tablespoons of cornmeal over the top. Transfer 2 of the pizzas to the pizza stone (or baking sheet) and bake for 10-15 minutes or until the crust is puffy and blistered and the vegan cheese is melted and bubbly. Repeat with the remaining cornmeal and remaining pizzas.
- Serve warm, garnished with chopped fresh cilantro, and drizzled with extra Birria stew (just the broth).
Notes
Birria Pizza
Ingredients
- 1 ½ tablespoons olive oil 22 ml
- 1 yellow onion thinly sliced
- ½ teaspoon salt 3 grams
- 1 recipe Vegan Pizza Dough
- 1 cup Birria Stew (broth only) 237 ml
- 2 cups shredded vegan mozzarella 227 grams
- 1 ¼ cups Birria “Meat” 375 grams (no broth, just the meat)
- ½ cup sliced pickled jalapeños 70 grams (more or less depending on spice tolerance)
- 2 cups shredded vegan Mexican blend cheese (or cheddar) 227 grams
- ¼ cup cornmeal 33 grams
- ⅓ cup chopped fresh cilantro 5 grams
- Extra Birria stew just the broth for drizzling
Instructions
- Preheat the oven to 500°F (260°C) and pop a pizza stone (or a heavy-duty baking sheet) on the bottom rack of the oven.
- Heat the olive oil over medium heat in a heavy-bottomed skillet. Add the onion and season with salt. Cook until caramelised, stirring occasionally.
- Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each out to a ~5-inch circle.
- Spread ¼ of the Birria stew (just the broth) over each pizza, leaving ~½ inch boarder. Evenly distribute (in order) the following ingredients between the 4 pizzas: vegan mozzarella cheese, Birria meat, caramelized onion, pickled jalapenos, and vegan Mexican blend cheese.
- Pull the pizza stone (or baking sheet) out of the oven and scatter a couple of tablespoons of cornmeal over the top. Transfer 2 of the pizzas to the pizza stone (or baking sheet) and bake for 10-15 minutes or until the crust is puffy and blistered and the vegan cheese is melted and bubbly. Repeat with the remaining cornmeal and remaining pizzas.
- Serve warm, garnished with chopped fresh cilantro, and drizzled with extra Birria stew (just the broth).
Notes
Nutrition
Birria Pizza https://jessicainthekitchen.com/birria-pizza/ September 9, 2024
This creamy garlic pasta is the perfect dinner for a date night in! Pasta is tossed with a rich vegan garlic cream sauce, sautéed shiitake mushrooms, and sweet burst tomatoes—and it all comes together in well under 30 minutes.
Hands up—who has a consistent date night every week? Okay, if your hand went up, serious kudos to you. This is something that, if I’m being honest, we struggle with in our household, especially now that we’re parents. But date night in ? Date night in is doable! Especially when creamy garlic pasta is on the menu.
This creamy vegan pasta has restaurant vibes, but it doesn’t even take 30 minutes to make. It’s become my go-to for impromptu date nights. We usually throw a tablecloth over the table, put on some cute clothes, and sometimes even light a candle. (Okay, we don’t ever light a candle. But you COULD light a candle.)
Why You’ll Love This Creamy Garlic Pasta Recipe
- Easily vegan . While I do love a cashew-based pasta sauce (as in my creamy tomato pasta ), this creamy garlic pasta is made with vegan cream cheese, so it’s easier to throw together on a weeknight. No soaking needed!
- Lightning fast . I timed this recipe from start to finish—yes, that incudes prep time too—and it took me 22 minutes. It’s hard to get a decent dinner on the table much faster than that!
- Restaurant flavour at home . With the rich, creamy garlic sauce, sweet and jammy burst tomatoes, and earthy shiitake mushrooms, this is exactly the kind of pasta dish I’d order at a restaurant.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Shiitake mushrooms – Remove the stems (they’re too tough to eat!). If you’d like, you can use another mushroom variety instead of the shiitakes.
- Grape tomatoes
- Pasta – I highly recommend a fancy bronze die cut pasta; the sauce clings to it better. Linguine is my go-to for this creamy garlic pasta recipe.
- Vegan butter – Use store-bought or homemade vegan butter .
- Garlic
- Sea salt and ground black pepper
- Vegan cream cheese
- Vegan Parmesan – I like a grated Parmesan that melts into the sauce. Homemade vegan Parmesan works well as a garnish, though!
- Pasta water – AKA the water from the pot you cooked the pasta in.
- Chopped basil – Don’t substitute dried! Fresh has a superior flavour.
- Olive oil
How to Make Creamy Garlic Pasta
- Cook the pasta . Boil it in salted water according to the package directions for al dente. Reserve 3/4 cup of water before draining.
- Cook the vegetables . Melt the vegan butter in a skillet set over medium-high heat. Stir in the garlic, tomatoes, and shiitake mushrooms. Cook for 5-6 minutes.
- Crush the tomatoes . Use a spatula or wooden spoon to gently press on each tomato to burst it. Reduce the heat to medium-low and add the salt and pepper.
- Make the sauce . Stir in the vegan cream cheese, Parmesan and ¼ cup of the pasta water.
- Finish . Add the pasta, tossing to coat, and the rest of the pasta water 1/4 cup at a time. Once the sauce is thick and coats the pasta, season to taste.
- Serve . Plate the pasta with the fresh basil, a drizzle of olive oil, and extra vegan Parmesan.
Tips for Success
- Salt the water for cooking the pasta . It’s okay to salt it generously—you’ll pour most of it down the drain anyway. Salted pasta water yields a much more flavourful pasta.
- Don’t forget to reserve the pasta water . It’s better than using plain water because it’s starchy, which helps thicken the sauce.
- Use tongs for tossing . I’ve found that tongs do a great job when tossing the pasta into the sauce and making sure the noodles don’t stick together. They’re also excellent for serving pasta!
Variations
- Wilt in some spinach . Once the sauce is smooth but before you add the pasta, stir in a few handfuls of baby spinach.
- Make it gluten-free . To make this creamy garlic pasta gluten-free, swap in your favourite gluten-free pasta. (I really love the ones made with bean or lentil flour, since they work in a little extra protein too!)
- Use roasted garlic . Instead of fresh garlic cloves, add an entire head of roasted garlic to the sauce for a more mellow, caramelised flavour.
- Add (vegan) chicken . This vegan chicken would be delicious to bulk up the pasta.
What to Serve With This Recipe
This creamy garlic pasta is perfect with a side of crusty roasted garlic bread or slices of olive bread to soak up the creamy sauce left on the plate. A light side salad is always good too—try this vegan Caesar salad or keep it easy and use a store-bought bag of greens with your favourite dressing.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet set over medium-low heat. The sauce will thicken quite a bit in the fridge, so I recommend adding a splash of broth or water to loosen it up. I don’t recommend freezing this recipe, as the pasta will become mushy.
More Vegan Pasta Recipes
- Rasta Pasta
- Pasta Primavera
- Sun-Dried Tomato Pasta
- Pumpkin Alfredo Pasta
- Vegan Cajun Chicken Pasta
Ingredients
- ½ pound Shiitake mushrooms , cleaned, sliced and stems removed
- 1 cup similarly sized grape tomatoes , I love to get a colour assortment
- 8 ounces Pasta , linguine or tagliatelle
- 2 tablespoons vegan butter
- 3 cloves garlic , minced or finely chopped
- ½ teaspoon sea salt and ¼ teaspoon ground black pepper
- 2-3 tablespoons vegan cream cheese
- 2 tablespoons vegan Parmesan cheese , grated
- ¾ cup Pasta water
- 1 tablespoon freshly chopped basil
- ½ tablespoon olive oil , the best kind you can get
Instructions
- Bring a large salted pot of water to a boil. Cook pasta according to package directions to al dente. Reserve 3/4 cup of the pasta water.
- In a pan over medium high heat, heat the vegan butter. Add the garlic, tomatoes and shiitake mushrooms, stirring together. Cook for about 5-6 minutes, until the mushrooms are sautéed down and the tomatoes are looking slightly wilted and ready to burst. Using your spatula or wooden spoon, gently press on each tomato to slightly burst it. Lower the heat to medium low and in the sea salt and the ground black pepper. Stir to combine.
- Stir in the cream cheese, vegan parmesan and ¼ cup of the pasta water. Stir gently but swiftly to combine.
- Add in the pasta, then the rest of the reserved pasta water ¼ cup of the time, stirring to combine and create a creamy sauce. The pasta will soak up most of the water, while thickening the sauce.
- Taste the sauce and add more sea salt or black pepper if desired.
- Turn off the heat, top with basil and drizzle the olive oil over. Serve the pasta with extra vegan parmesan on top. Enjoy!
